The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Veal tortellini with broad beans and cornichons

You'll need

36 gow gee wrappers (see note) 1 eggwhite, lightly whisked For dusting: cornflour 1 egg, at room temperature 65 gm (⅓ cup) drained capers in vinegar 60 gm (⅓ cup) cornichons, finely diced ¼ cup (firmly packed) flat-leaf parsley, finely chopped 80 ml (⅓ cup) extra-virgin olive oil 2 tbsp chardonnay vinegar 60 gm podded broad beans (about 200gm unpodded) To serve: purple shiso micro-cress and small nasturtium leaves   Master stock 10 gm (1 tbsp) shaved palm sugar 15 ml (3 tsp) light soy sauce 15 ml (3 tsp) rice wine vinegar ¾ tsp Sherry vinegar 2.5 gm ginger, thinly sliced ¼ star anise ¼ cinnamon quill 1 small piece dried mandarin peel   Braised veal shin 15 gm butter 2 tbsp finely diced onion (about ¼) 2 tbsp finely diced carrot (about ⅓) 1 tbsp finely diced celery (about ¼ celery stalk) 1 tbsp finely diced leek (about ¼ leek, white part only) 25 ml vegetable oil 500 gm boneless veal shin, cut into 5cm pieces 1 thyme sprig 1 fresh bay leaf ½ garlic clove, crushed 250 ml (1 cup) veal stock


  • 01
  • Preheat oven to 150C. For master stock, bring palm sugar, soy sauce, rice wine vinegar, Sherry vinegar and 100ml water to the simmer over high heat, stirring to dissolve palm sugar. Add ginger, spices and mandarin peel, reduce heat to medium, simmer to infuse (5 minutes), strain (discard solids) and set aside.
  • 02
  • For braised veal shin, melt butter in a large saucepan over medium heat, add onion, carrot, celery and leek and stir occasionally until tender (5-6 minutes), Meanwhile, heat oil in a large frying pan over medium-high heat. Season veal to taste, add to pan and cook, turning occasionally, until browned on all sides (5-6 minutes). Add to vegetable mixture, add herbs, garlic, veal stock and reserved master stock, bring to the boil and skim excess fat from surface. Cover closely with a round of baking paper, then a tight-fitting lid and braise in oven until veal is falling apart (2½-3 hours). Remove lid and cool at room temperature for 30 minutes, then strain through a fine sieve into a saucepan. Discard herbs, finely shred veal and combine with braising vegetables in a bowl. Boil braising liquid over medium-high heat until syrupy (10-12 minutes), add to shredded veal mixture, season to taste and refrigerate until chilled.
  • 03
  • Working in batches, and keeping remaining gow gee wrappers covered with a tea towel, place a teaspoon of veal mixture in centre of each gow gee wrapper (you may not need all the veal mixture; remainder can be frozen for another use). Brush edges lightly with eggwhite and fold over to seal and form a semicircle, ensuring there are no air bubbles. Brush corners of semicircle with eggwhite, bring together and press to seal. Place on a cornflour-dusted tray, cover with a tea towel and refrigerate for 20 minutes.
  • 04
  • Cook egg in a saucepan of boiling water until hard-boiled (8-9 minutes), drain, cool under cold running water then peel and coarsely chop. Combine in a bowl with capers, cornichons and parsley, add olive oil and vinegar and stir to combine.
  • 05
  • Blanch broad beans until bright green (2-3 minutes), refresh, drain, peel and set aside.
  • 06
  • Cook tortellini in batches in a large saucepan of boiling salted water until cooked through (2 minutes), drain and arrange on serving plates. Scatter with broad beans, spoon cornichon mixture over, scatter with shiso and nasturtium leaves and serve.
Note Gow gee or wonton wrappers are available from the refrigerated section of supermarkets.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

2011 Lark Hill Grüner Veltliner, Canberra District, NSW.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.